1 pound carrots, peeled
4 T. finely snipped chives or chopped green onion
2 T. finely chopped fresh parsley
2 T. rough chopped cilantro
Dressing
4 T. extra-virgin olive oil
4 T. lemon juice
2 T. honey
2 T. maple syrup
2 t. Dijon mustard
1 t. cumin
Kosher salt and cracked black pepper
To prepare the carrots, you can grate them in the large holes of a box grater, use short strokes
with a julienne peeler, or process them in a food processor fitted with a grating attachment.
You’ll end up with about 3 cups of grated carrots.
Place the carrots in a medium serving bowl. Add the chives and parsley.
Whisk all ingredients in a small bowl until thoroughly blended to make the dressing.
Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in the
dressing. For the best flavor, allow the salad to marinate for 20 minutes before serving.
Toss again before serving. This salad is covered well in the refrigerator for about 4 days.
Enjoy!
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